Fourme D’Ambert, Pan-Roasted Cauliflower, Anjou Pear Puree, and Tellicherry Pepper Melba Toast

Cauliflower

• Twelve ½-inch cauliflower florets
• kosher salt and freshly ground Tellicherry pepper
• 70

Fourme d’Ambert is a mild French blue cheese. Here it’s paired with cauliflower and two pear preparations. Both the pears and the cauliflower are cooked sous vide. The vacuum pressure used to seal the cauliflower florets helps to preserve their shape as they cook, and there’s no loss of flavor to the cooking environment. The same goes for the wedges of pear, a delicate fruit that can become too